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Method

Lightly oil 2 baking sheets. Place the flour, salt and butter in the mixing bowl. Fit the K-beater and mix on speed 1 to incorporate the butter into the flour. Mix in the sugar and yeast.

Replace the K-beater with the dough hook. Add the egg, lukewarm milk and about 90ml (3fl oz) lukewarm water and mix on minimum speed to form a soft dough.

Knead for 5-6 minutes on minimum speed, until the dough is smooth and elastic. Remove the mixing bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.

Using the dough hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to a lightly floured surface and divide in half to make 8 ring and 8 jam doughnuts.

Cover half the dough. Roll the remaining dough to a thickness of about 1.25cm (1/2 inch). Using a 7.5cm (3 inch) plain cutter, cut out 8 rounds. Remove the centre with a 4cm (1 1/2 inch) cutter to make 8 ring doughnuts.

Place on a prepared baking sheet and cover with oiled clear film. Divide the remaining dough into 8 and shape into round balls. Place on the other baking sheet and cover as before.

Leave the doughnuts in a warm place to rise for about 30 minutes, until doubled in size. Heat the oil for deep-frying to 180°C/350°F or until a cube of stale bread when added to the oil, turns golden brown in 30-60 seconds.

Cook the doughnuts, 3-4 at a time in the oil, for about 4-5 minutes, or until golden. Remove using a slotted spoon and transfer onto absorbent kitchen paper to drain.

Toss in caster sugar and set aside to cool. For the jam doughnuts, heat the jam with 5ml (1 tsp) water in a small saucepan, until warm, stirring to combine. Cool and place in a piping bag fitted with a small plain nozzle.

Using a skewer make a small hole in the side of each round doughnut to insert the jam. Place the piping nozzle in the hole and squeeze a little jam into each doughnut.